Roasted Red Pepper Hummus
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
5
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Course
Condiments
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Cuisine
American
Roasted Red Pepper Hummus
Description
Roasted Red Pepper Hummus blends the sweetness and smokiness of broiler-charred red bell peppers with classic hummus ingredients: chickpeas, tahini, lemon juice, garlic, cumin, and olive oil. The peppers are sliced, broiled until blistered and blackened, then rested in a sealed bag to loosen their skins before peeling and dicing. These diced peppers are incorporated into a food processor with chickpeas, tahini, fresh lemon juice, garlic, salt, and cumin, blending into a creamy paste. Olive oil is added to round out the texture, with water adjusting thickness if needed.
The hummus offers a rich, smooth consistency with visible pepper pieces for texture. Garlic provides a gentle pungency balanced by lemon's acidity, while cumin brings warmth. Parsley and red pepper flakes may be sprinkled on top for extra freshness and subtle spiciness. This spread is versatile for dipping or spreading on bread, crackers, and vegetables.
Ingredients
- 1 1/2 medium bell pepper red
- 1 (15 oz) can chickpea drained and rinsed
- 3 Tbsp lemon juice fresh
- 3 Tbsp tahini
- 2 cloves garlic (use fairly small ones)
- 1/2 tsp salt or more to taste
- 1/4 tsp cumin
- 2 Tbsp olive oil plus more for serving if desired
- parsley for garnish (optional
- red pepper flakes for garnish (optional
Instructions
- Line a cookie sheet with foil, core and seed peppers then slice into quarters (through the length). Align peppers on baking sheet (leaving some space between each) and set an oven rack two levels below broiler (oven rack levels may vary, the idea is to leave about 4 inches between broiler and peppers).
- Broil peppers 10 - 15 minutes until nicely charred. Remove from oven and transfer peppers to a gallon size resealable bag, seal bag and let rest 10 minutes. Peel peppers, cool completely then dice one of the peppers (4 quarters) into 1 1/2 - inch pieces (you should have about a heaping 1/2 cup). Chop remaining 1/2 pepper (2 quarters) into small pieces, set aside.
- To a food processor add chick peas, lemon juice, tahini, garlic, salt and cumin. Pulse 2 minutes, then scrape down sides and bottom of processor. Add olive oil and heaping 1/2 cup chopped peppers (the larger pieces). Pulse 1 minute, then add 1 tbsp water to thin and pulse 1 minute longer (if you want it thinner you can add another 1 Tbsp water).
- Plate and make wide indentation in center portion of hummus, top with additional olive oil if desired and top with remaining small diced red bell peppers. Optionally garnish with parsley and red pepper flakes. Serve with pita chips or veggies. Store hummus in an airtight container in refrigerator.
Notes
- Avoid using extra garlic beyond the recipe amount to prevent overpowering the hummus.
- Choose a good-quality tahini, as lower-quality versions may impart a bitter taste.
User Reviews
Overall Rating
5
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